Dhariwala(Portatoes Cooked in Cilantro Paste)

Here is a super quick side dish for you to serve with any kind of Indian flat bread,with one ingredient on demand-potatoes.It is really easy to whip up an easy ad tasty side dish if you have potatoes in stock.In my home there is always a stash of potatoes in stock and I just feel helpless if I run out of potatoes. Dhariwala is a simple and quick dish where boiled and peeled potatoes are cooked in coriander(cilantro) onion paste on low flame yielding a very juicy and succulent potato cubes full of cilantro flavor.A true bliss for cilantro lover.I adapted the recipe from Mallika Badrinath and made a few changes to simplify the already simple recipe.
Dhariwala recipe
Star ingredients:Potatoes and cilantro leaves
Time:30 minutes
Serves:4

Ingredients:
3 large potatoes,boiled peeled and cubed
1 onion sliced
1 teaspoon cumin seeds
1 teaspoon garam masala
Salt
Oil to temper
Grind to a paste:
1 small bunch of cilantro leaves
1 teaspoon coriander seeds
2 onions
2 large tomatoes
3 green chillies
1" ginger piece
Method:
1.Pressure cook the potatoes until cooked yet firm.Peel,cube and set aside.
2.Grind all the ingredients from cilantro leaves through ginger to a smooth paste with little water.
3.In a kadai add oil and temper with cumin seeds.Next add the ground paste and saute till the raw smell goes off and oil starts to separate.

4.Add the cubed potatoes,salt and garam masala.
5.Cook for 10 minutes,without stirring much.
6.Serve hot with pulao or flatbreads
Notes:
1.You can use peas along with potatoes(Mentioned in the book,I did not use)
2.As per the book we need to grind tomatoes separately,I just simplified the method and made it to one masala.